Coconut-curry pumpkin bisque
1 large, minced
30 oz, canned
Canned low-sodium chicken broth
Canned unsweetened light coconut milk
Dark brown sugar
Fresh lime juice
6 tsp, fresh, chopped
- In a large soup pot, heat oil over medium-high heat. Add shallot and salt; cook, stirring frequently, until shallot is softened, about 5 minutes.
- Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Reduce heat to low; simmer for 10 minutes for flavors to combine. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Yields about 1 1/4 cup per serving.